New member from Ohio

Discussion in 'Roll Call' started by nasteee25, Feb 24, 2016.

  1. nasteee25

    nasteee25 Newbie

    Hi Everyone! I was recently gifted an old smoker. It's pretty warn and used, but works just fine! Not sure of make/model, but I have included a picture of it. It's your old style standard vertical charcoal smoker. Has two racks inside. Used it for the first time last weekend for a pork roast and an eye of round roast. Turned out well (also included pics)! Had issues maintaining a constant temp, I've only grilled on charcoal a few times, and had never used wood chips or lump coal for grilling. Temp would range between 165 and 275. I used apple wood chips, but want a stronger/harder smoke flavor next time. Also think I want to move to the bigger hunks of wood instead of the thin chips. I think that will let it smoke longer/thicker, am I right? Will be trying again this weekend, hoping to have better control. Going to try wings and ribs Saturday. I do understand the wings will be done way sooner than the ribs. Don't plan on using foil for the ribs. Have been doing a lot of reading in preparation. Any tips on maintaining temp on a basic smoker like this, wood chip/chunk tips, or tips for ribs/wings would be appreciated. It's going to be nice all weekend here, so may try another pork roast Sunday. Thanks for reading!


  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    I have to say your doing really with that smoker.

    They are very hard to control. The temp will be all over the place. 

    I would use chunks instead of chips, they burn longer & give good smoke.

  3. [​IMG]   Good afternoon and welcome to the forum, from a rainy  cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  4. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site.

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